Pleurotus eryngii with fish flavor(yu xiang xing bao gu )

Pleurotus eryngii with fish flavor

Introduction:

Production steps:

Step 1: prepare raw materials: shredded Pleurotus eryngii, sliced black fungus, fish flavored shredded pork seasoning;

Step 2: put fish flavored shredded pork seasoning into a bowl, add appropriate amount of water and stir evenly;

Step 3: heat the pan, add appropriate amount of salad oil and chili oil in the ratio of 1:1, and mix them;

Step 4: stir fry the Pleurotus eryngii;

Step 5: stir fry until the Pleurotus eryngii is slightly soft, then add the black fungus and stir fry together;

Step 6: add appropriate amount of salt, black pepper and prepared fish flavored shredded pork seasoning liquid, stir fry evenly and cook for one or two minutes;

Step 7: add coriander stalk and stir well before boiling;

Step 8: put it in a plate and put the leaves on it.

Materials required:

Pleurotus eryngii: 2

Auricularia auricula: right amount

Coriander: moderate

Fish flavored shredded pork sauce: appropriate amount

Pepper: right amount

Chili oil: right amount

Salad oil: right amount

Salt: right amount

Note: 1. Pleurotus eryngii hand shredded can not only taste better, but also not easy to lose nutrition; 2. In order to highlight the flavor of fish, stir fry with ordinary oil and red pepper oil by 1:1 mixture; 3. If there is no fish flavored shredded pork seasoning at home, you can use Sichuan pickled pepper (chopped) 10g, yellow wine 1tbsp, rice vinegar 1tbsp, soy sauce 1tbsp, sugar 1tbsp, starch 1tbsp, scallion powder 1tbsp Stir fry Pleurotus eryngii, stir fry until slightly soft, then add black fungus to stir fry, then add salt and fish sauce to cook for one or two minutes, then add coriander stalk before boiling.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Xing Bao Gu